Spinach & Mushroom Quiche is a timeless dish that balances earthy flavors with creamy, cheesy Spinach & Mushroom Quiche is a timeless dish that balances earthy flavors with creamy, cheesy goodness. Perfect for breakfast, brunch, or even a light dinner, this recipe combines tender spinach, hearty mushrooms, and a velvety custard in a flaky crust. Whether you’re hosting a weekend brunch or meal prepping for the week, this quiche is a versatile, crowd-pleasing option.
Ingredients for Making Spinach & Mushroom Quiche
Here’s everything you need to create this savory masterpiece:
For the Crust:
- 1 pre-made 9-inch pie crust (store-bought or homemade)
For the Filling:
- Olive Oil: 1 tablespoon
- Onion: 1 small, finely chopped
- Mushrooms: 8 ounces of Baby Bella or white mushrooms, sliced
- Fresh Spinach: 5 ounces of baby spinach
- Eggs: 4 large
- Milk: 1 cup (whole milk or half-and-half for creamier texture)
- Cheese: 1 cup shredded Swiss cheese (or Gruyère for a richer flavor)
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Nutmeg (optional): A pinch, for a subtle warmth
Step-by-Step Guide to Preparing Spinach & Mushroom Quiche
1. Preheat Your Oven
Set your oven to 375°F (190°C).
2. Prepare the Crust
Press the pie crust into a 9-inch pie dish. Trim the edges for a neat finish, and use a fork to prick the bottom to prevent puffing during baking.
3. Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent, about 3–4 minutes.
- Toss in the mushrooms and cook until they release their moisture and become golden, approximately 5–7 minutes.
- Add the spinach, stirring until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. Make the Egg Custard
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg (if using).
5. Assemble the Quiche
- Spread the sautéed vegetables evenly over the crust.
- Sprinkle the shredded cheese on top.
- Pour the egg mixture over the filling, ensuring even distribution.
6. Bake
Place the quiche in the oven and bake for 35–40 minutes, or until the custard is set and the top is lightly golden.
7. Cool and Serve
Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Tips for Perfecting Your Spinach & Mushroom Quiche
- Prevent a Soggy Crust: Blind bake the crust for 5–7 minutes before adding the filling.
- Add Flavor: Mix in fresh herbs like thyme, dill, or parsley for an extra burst of flavor.
- Cheese Alternatives: Substitute Swiss cheese with feta, cheddar, or a mix of cheeses for a unique twist.
- Make Ahead: This quiche can be prepared a day ahead and reheated in the oven.
Variations of Spinach & Mushroom Quiche
- Crustless Quiche: For a low-carb option, skip the crust and bake the filling directly in a greased pie dish.
- Protein Boost: Add cooked bacon, diced ham, or shredded chicken to the mix.
- Vegetable Additions: Include bell peppers, zucchini, or roasted red peppers for a heartier quiche.
- Dairy-Free Version: Use almond milk and dairy-free cheese for those with dietary restrictions.
FAQs About Spinach & Mushroom Quiche
Can I use frozen spinach?
Yes! Thaw and drain it thoroughly to remove excess moisture before cooking.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat slices in the oven or microwave.
Can I freeze quiche?
Absolutely! Once cooled, wrap the quiche tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven.
What pairs well with this quiche?
Serve with a simple green salad, roasted potatoes, or fresh fruit for a balanced meal.
Explore More Quiche Recipes
For more creative quiche ideas, check out:
Looking for other recipes? Don’t miss our guide to Delicious Brunch Recipes.
Conclusion
Spinach & Mushroom Quiche is a flavorful, versatile dish that’s easy to prepare and even easier to customize. From weekday breakfasts to festive brunches, this quiche fits every occasion. Experiment with variations, serve it alongside complementary sides, or make it ahead for stress-free entertaining. Your taste buds—and your guests—will thank you!